GLOSSARY

GLOSSARY

Al dente – pasta cooked until it’s still firm but a bit chewy
Batter – uncooked, wet mixture that usually contains flour, eggs, and milk as its base. Used for
making cakes, pancakes, and muffins
Blend – to combine ingredients until smooth by hand, with blender, or with electric mixer
Boil – to cook food in liquid at high temperature that causes water to boil
Broil – to cook food in oven, directly under heat source
Chop – to cut foods with knife or food processor into irregular pieces of different sizes (fine,
medium, or coarse)
Coat – to cover food (usually meat and fish) evenly with flour, breadcrumbs, or batter
Crush – to break food into small pieces using rolling pin, mortar and pestle, or meat pounder
Cube – cut food into uniform pieces, equal on each side (usually 1/2 –inch)
Dash – tiny amount of seasoning, close to a pinch
Dice - cut food into uniform pieces, equal on each side (usually 1/4 to 1/8–inch)
Dissolve – stir liquid and solid food (such as gelatin, sugar, salt, etc.) together until none of
solid food remains
Drizzle – pour liquid (oil, sauce, icing, etc.) randomly and in thin stream over food
Dust – lightly sprinkle food with dry ingredients (confectioner’s sugar, flour)
Flake – break food (usually fish) into small pieces
Fold – to gently mix ingredients without decreasing their volume. It is done by cutting down
vertically with rubber spatula (or big spoon) through mixture at one end of bowl, then moving
spatula across bottom of bowl, and then bringing it back up the other side of bowl. This way,
some mixture from bottom is being carried up over the surface.
Fry – to cook food in oil or fat until it forms crisp crust.
Garnish – to add visual appeal to dish before serving
Grate – rub hard food (vegetables, cheese, etc.) across grater’s surface to make fine pieces.
Also, can be done in food processor
Grease – to coat baking pan or baking dish with a little butter or oil, using pastry brush. Can be
also done with cooking spray
Grind – to cut food into small pieces using food grinder or food processor
Knead – to press and fold dough with your hands until it is elastic and smooth
Marinate – to soak food (usually meat, fish, and seafood) in seasoned liquid (marinade) to
tenderize and flavor them. Always use glass or plastic containers (never metal!) and keep
marinating food in refrigerator. After marinating, discard all liquid or use it in cooking (always
bring it to a boil to destroy any bacteria).
Mash – to press food (with potato masher, fork, food ricer, or electric mixer) to remove lumps
and make smooth mixture
Melt – to heat solid food (such as butter, cheese, or chocolate) over low heat until liquid
consistency
Mix – to stir or beat ingredients together (with spoon, wire whisk, electric mixer) until they are
combined
Mince – to cut food into tiny irregular pieces
Peel – to remove skin or outer covering of vegetables or fruit
Preheat – to heat oven to specific temperature before using it
Puree – to mash or process food (with food processor, blender, or sieve) until smooth
Roast – to cook food in oven, uncovered
Roll – to form food into certain shape (such as balls or thin ropes)
Roll out – to flatten dough with rolling pin into thin layer
Sauté – to cook food in small amount of fat in skillet or pan, over fairly high heat
Slice – to cut food into thin, flat pieces
Stir – to mix ingredients (with spoon, spatula, or wire whisk) in order to combine them, prevent
them from sticking, or cool them after cooking
Toss – to lightly mix ingredients by lifting and dropping them with tongs or two spoons
Whip – to beat food rapidly (with wire whisk or electric mixer) in order to incorporate air into
mixture and increase its volume